Heat 1 Tbsp. lard in a skillet; add sesame seeds; cook, stirring, occasionally, until brown; remove from heat; place in a blender; drain ancho chiles in a colander; place in blender with sesame seeds; add reserved garlic and chile de árbol; add enough water to allow ingredients to blend easily; blend until smooth.

Heat remaining 1 Tbsp. lard in clean skillet; add puree; cook, stirring constantly, until reduced to thick paste; remove from heat; place in a blender; with motor running, add enough mushroom stock to bring mixture to consistency of a coulis; season; strain through fine chinois into a bowl; place in squeeze bottle; reserve.

Place avocados, 1 cup juice, and cilantro in a blender; blend until smooth; strain through fine chinois into a bowl; place in squeeze bottle; reserve.

Place enough lard in cast-iron Dutch oven to fill up to 3" in pot when liquid; heat to 400°F; add scallops; cook until brown; remove with a spider; place on paper towels to drain; season; drizzle with a little juice; reserve (keep warm).

To serve, place 2 tortillas on each plate; place 2 scallops side by side on each tortilla; squeeze some tlatonile and avocado puree onto each scallop; spoon a few mushrooms over top; garnish with seasame seeds and cress.

What to drink: Badge Chardonnay Santa Rita Hills 2006
Chef’s Note: We use fresh masa to make our tortillas. If making your own, form them from about 1/4 cup (60 grams) of fresh masa, cook them on a comal, and reserve in styrofoam container to keep warm. If using premade tortillas, reheat them and wrap in a hot, moist towel before placing in styrofoam container.